Roast Sirloin Tip & Pumpkin-Rosemary Gratin

• Meanwhile, pick rosemary leaves, then finely chop. Finely chop garlic. • Trim baby broccoli. • In a medium bowl, combine panko breadcrumbs (see ingredients) with a good drizzle of olive oil. Season, then set aside.

• See 'Top Steak Tips!' (bottom left). In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium sirloin tip all over, then add to the hot pan. Sear until browned, 1 minute on all sides. • Transfer sirloin to a lined oven tray. Roast for 17-20 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes (it will keep cooking as it rests!).

• While the beef is roasting, wash and dry frying pan, then return to medium heat. Cook the butter, rosemary and garlic until fragrant, 1 minute. • Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. • Remove pan from heat, then slowly whisk in the milk until smooth. Stir in the salt, grated Parmesan cheese and a pinch of pepper. • Pour the sauce over the just-tender pumpkin in the baking dish. Top evenly with breadcrumb mixture. • Bake until golden and bubbling, 10-15 minutes.

• While the gratin is baking, wash out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until just tender, 5-6 minutes. • Season with salt and pepper.

TIP: Add a dash of water to the pan to help speed up the cooking process!